We spent the weekend seeding hundreds of new plants and collard green seeds were high on the list of weekend chores. We are going to have over 800 collard green plants at Tumbleweed Farm this year and my goal is to have a lot of delicious recipes to share with our CSA members so they feel inspired to continue cooking and eating this lovely green superfood.
These collard wraps are a fun and delicious alternative to tradition burritos. I got the inspiration for this recipe from similar wraps that I have eaten at Whole Foods. They are filled with a chickpea and walnut filling that has an absolutely wonderful texture and makes these veggie wraps taste “meaty” and satisfying. We made these wraps for lunch two days in a row and I have a feeling this lunch trend isn’t going anywhere anytime soon.
When we weren’t busy stuffing our faces with these collard wraps or seeding in the greenhouse we spend the rest of the weekend bonding with our new chickens. We were originally going to get enough chicks to have eggs be an option for our CSA members. However, we decided with all the changes we are going through this season to just get enough for our family to enjoy.
I’m happy with our decision to only get a few and it has been really fun getting to know them. Henry isn’t quite so sure about them yet but I think he will eventually come around. Fingers crossed!
Anyhow, back to these collard wraps. We ended up dipping them into a peanut-lime sauce. I’ve made this sauce before and absolutely loved it. The recipe is here. If you haven’t tried collard wraps before I suggest giving them a whirl now. What I love is that these come together in less than 15 minutes and no cooking is involved. These are also easily portable and would make a great lunch to bring to work. Just wrap them in a little foil and you are good to go! For my other favorite collard green wrap check out this recipe we made last summer. So good! Happy collard burrito eating! Enjoy.
Collard Green Wraps with Chickpea Walnut Meat
Appetizer & SnackA healthy alternative to traditional burritos.
- PREP TIME
- COOK TIME
- 1 cup cooked chickpeas (if canned rinsed and drained)
- 1/2 cup walnuts
- 6 collard green leaves
- 1 TBS low sodium Tamari (or soy sauce)
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 small avocado, diced
Serves 6 wraps
- Combine the chickpeas and walnuts with 1 TBS tamari and process in a food processor until it becomes the consistency of ground meat.
- Shave down the thick stalk of the collard leaves. Place an even amount of the chickpea and walnut mixture on each leaf and and add the rest of the veggies. Fold up like a burrito and serve with peanut sauce or sauce of choice. Enjoy!